To begin making the Gulab Phirni Recipe, soak the rice in water for half an hour.

Chop the dates and soak the dates in about 1/2 cup of hot milk for about 30 minutes

Drain water and pulse along with 2 tablespoons of milk in a mixer grinder till you get a grainy consistency. The grains should feel coarse between your fingers.

Bring the milk to a brisk boil in a large saucepan, add the rice and saffron while whisking continuously. Turn the heat to low and keep stirring to avoid lumps.

Keep stirring the mixture every couple of minutes.

After about 20 minutes the mixture will start to thicken. Simmer the phirni mixture for another 20 to 25 minutes till it thickens considerably and the rice is completely cooked.

Stir Occasionally to avoid the Phirni from sticking to the bottom of the pan and forming lumps.

Once done and the Gulab Phirni is creamy, add the chopped and soaked dates and simmer for another 3 to 4 minutes. Finally add the gulab jal and stir it in.

Turn off the heat and allow the Phirni mixture cool. 

Spoon the Gulab Phirni into small shot glasses. Garnish with chopped pistachios or sliced almonds.

Cool the Gulab Phirni in the refrigerator for at least 3 hours or overnight and serve chilled.

Serve Gulab Phirni Recipe along with Samosas and Mawa Gujiya With Badam and Pista Recipe to guests during festive occasions.